This Pear Cobbler is perfect for pear season! Pears are more affordable and delicious in the fall, making them a good seasonal choice over the usual apples for baking and desserts. This cobbler has a cinnamon spice pear filling and a lemon shortcake type topping that matches the flavour perfectly.
If you are looking for a pear pie, try my Rum Pear Pie– now that’s another good recipe for pears – one with rum!
Easy Pear Cobbler
The story that lead me to this pear crisp recipe is a common one around this house. It started with shopping, which is usually how I get into trouble most days. It ended with me being suckered into buying a basket of organic pears that- had I been thinking coherently- I should have realized would all ripen at the same time.
Well, I wasn’t thinking. Or more correctly, I was thinking about how adorable all these delicious green organic pears looked, how happy I was to actually find some organic pears and how I needed to take them home.
I didn’t think of the consequences of 12 pears ripening all at once.
But there’s nothing I do better than create under pressure and create I did. I figured it was high time that I tried a cobbler, or at least my version of one. So anyone who knows me won’t be surprised to hear that I made a scone like topping. And added lemon. Oh, surprise, surprise Magpie. You put lemon in something!
I can’t help it. Lemon makes so many thing better.
This was a surprise hit, surprising because my husband cannot stand the texture of baked/cooked pears, yet thought this was fabulous. I really didn’t take his likes/dislikes into consideration when concocting this recipe because to be honest, I had a basket of pears to use up and someone had to make the sacrifice. And let’s be honest, if you haven’t learned by now that Mr Magpie and my daughter are my “picky-o-meter” test subjects, you are totally new to my website. If THOSE two like it, it’s a hit recipe.
The spicy filling with the lemon topping was a match made in heaven. Top with vanilla ice cream to melt all over the top when served warm and you have a perfect taste of fall.This is just one of many wonderful fall/winter fruit dessert recipes. Now I just have to keep my eye out for some more fall/winter fruits coming into season. Have a wonderful weekend everyone!
PIN this recipe to your FALL DESSERTS board and remember to FOLLOW ME ON PINTEREST!
Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.
Learn to cook like the Kitchen Magpie
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
Subscribe to The Kitchen Magpie on YouTube
One click and you'll get notified of new videos added to our YouTube account!Subscribe on YouTube
Spicy Pear Cobbler
- Prep Time
- 15 minutes
- Cook Time
- 25 minutes
- Total Time
- 40 minutes
- Karlynn Johnston
- 3/4 cup firmly packed brown sugar
- 2 tablespoons all purpose flour
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/8 teaspoon ground nutmeg
- 1 dash cloves
- 2 tablespoons lemon juice
- 2 cups cubed fresh pear
- 2 cups sliced fresh pears
- 1 cup all purpose flour
- 3 tablespoons sugar
- 2 tablespoons lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup cream
- 3 tablespoons cold butter
- 1 tablespoon sugar if desired
- Kick the tires and light the fires to 375 degrees.
- Combine all of the filling ingredients, except pears, in a large skillet on the stove.
- Then stir in the sliced and cubed pears. I found that the cubed pears were the best, since pears are so soft to begin with you can do delightful sized cubes; be bold and experiment.
- Cook the pear mixture over medium heat for about 5 minutes, or until hot and bubbly, stirring gently. The mixture will thicken up during this process, which is just fine.
- Pour the filling into the 8 inch X 8 inch pan and set aside while you make the topping.
- For the topping, whisk together the flour, sugar, baking powder, lemon zest, salt and baking soda in a mixing bowl.
- To make the topping a scone instead of a cake you need to cut in the butter, until it's little pebbles all throughout the dry mixture. Then add the cream and mix until blended together. It will resemble a biscuit dough very much at this point, more than a scone dough. This is how you achieve a biscuit topping, always cut the cold butter into the dry mixture, then add the liquid ingredients until just mixed.
- Top the fruit filling evenly with large spoonfuls of topping, I dabbed bit by bit across the top until it was covered. It does take some patience because the topping doesn't pour or spread like batter. I would put a dab on top, smooth it out as wide as possible, repeating until the top was covered.
- Sprinkle the topping with 1 tablespoon of sugar, if desired..
- Bake at 375 degrees for 25 to 30 minutes, or until pears are tender and bubbly and topping is golden brown.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Comments & Recipe Tips Share a tip or comment!
Cheryl Arkison says
Yum! (But I’m with you, I’d much rather have a crisp.)